Iced finger buns - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
For the buns
- 250 g Strong white bread flour
- 25 g Unrefined golden caster sugar
- 20 g Butter (unsalted) softened
- 1 Egg(s) (free range) large
- 1 Easy bake yeast sachet (7g)
- 1 tsp Salt
- 85 ml Milk warm
- 60 ml Warm water
For the topping
- 250 g Fondant icing sugar
- 3 tsp Water
- Pink food colouring a few drops
For the filling
- 100 ml Double cream whipped
- 1 tsp Vanilla bean paste
- 75 g Raspberry jam
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1
Preheat oven 220°C (200°C fan, gas mark 7) Grease a baking tray.
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2
Mix together all of bun ingredients, adding the water gradually (you may not need all of it). Knead briefly in the bowl until all the ingredients are combined.
For this step you'll need:
- 250g Strong white bread flour
- 25g Unrefined golden caster sugar
- 20g Butter (unsalted) softened
- 1 Egg(s) (free range) large
- 1 Easy bake yeast sachet (7g)
- 1tsp Salt
- 85ml Milk warm
- 60ml Warm water
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3
Tip out on to a surface and knead well for 10 minutes. Place back in the bowl and cover with cling film or a clean damp tea towel. Leave to prove until the dough has doubled in size.
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4
Divide the dough into 6 equal pieces and roll into balls and shape into sausage like shapes approx. 4.5 inches long.
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5
Place on the baking tray and leave to prove in a warm place until they have doubled in size, approximately 35-40 minutes.
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6
Bake for 10 minutes, then remove and leave to cool.
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7
Whilst the iced buns are cooling, mix together the icing sugar and water to form a thick paste. Add the water gradually, along with a few drops of food colouring, until you reach the desired consistency. You could choose to colour or flavour your icing with extract at this point.
For this step you'll need:
- 250g Fondant icing sugar
- 3tsp Water
- Pink food colouring a few drops
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8
Carefully dip the iced buns in the icing and gently turn upright, placing back on the wire rack. Allow the icing to set before cutting or serving the buns, depending on if you are creating a filling.
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9
Whilst the icing sets, whip together the cream and vanilla paste and fill a piping bag.
For this step you'll need:
- 100ml Double cream whipped
- 1tsp Vanilla bean paste
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10
Once the buns are ready, slice the buns horizontally and spoon a little jam on to the base of the bun. Gently pipe some of the vanilla cream on top and place the iced bun on top to assemble.
For this step you'll need:
- 75g Raspberry jam